Kevin Dundon

31 results

Get your bake on: It’s National Bread Week

It’s National Bread Week, so naturally it’s bread week in the Great British Bake Off tent too, where they’ll be baking up a storm in the hope of impre(...)

Barry Canny of Peploe’s restaurant with the guest book from Jammet’s restaurant. Photograph: Dave Meehan

A piece of Dublin dining history Peploe’s restaurant at 16 St Stephen’s Green recently underwent a refurbishment that included opening up the basemen(...)

A new report reveals that 67 per cent of 18- to 24-year-olds  said they made breakfast at home five times a week. “Cooking” breakfast from scratch could be anything from making a smoothie to frying a full Irish. Photograph: Getty Images

Irish people are cooking just five meals per week at home – whether breakfast, lunch or dinner – according to Home Truths, an annual report on consume(...)

Hampshire breed ham from SuperValu: the result of a project to produce “a superior meat”.

If the ham resting in your fridge or pantry waiting to join the turkey on your plate tomorrow came from SuperValu, you might be interested to know a b(...)

Sean Smith’s lobster bisque before the soup is poured on. Photograph: Marc O’Sullivan

Paul Flynn, The Tannery, Dungarvan, Co Waterford I’m a big fan of Christmas. This year there’s a big gang of relations coming from Zurich, including (...)

Owners of Ristorante Rinuccini in Kilkenny, have opened up the work space to the extended bar area, so diners can see the team of nine chefs at work

THE KITCHEN IS NOW OPEN A professional kitchen, handmade in Switzerland, deserves to be seen, so the Cavaliere family, owners of Ristorante Rinuccin(...)

Ballymaloe Cookery School. Photograph: Eric Luke

A taste of Ibiza Step away from the beaches and the bars, and Ibiza is an island of plenty, with long sunny summers ripening a cornucopia of fruit a(...)

Brooklyn is where to find on-trend food in New York, and Michelin three-star Brooklyn Fare,  serves a tasting menu featuring ‘really precise cooking’, in ‘simple surroundings’, according to chef Graham Neville

Paul Flynn, The Tannery, Dungarvan We came across La Campagnola in Salo (lacampagnola1952.it), by Lake Garda, quite by chance – six children, two wive(...)

Getting in the mood for the 2016 Slow Food Festival with a little trip out on the Atlantic (from left): Liam O’ Brien - manager The Doolin Ferry Co, Birgitta Hedin-Curtin - chairperson Slow Food Clare, John Curtin and Kieran O’ Halloran - Kieran’s Kitchen at The Roadside Tavern. Photograph: Yvonne Vaughan Photography.

Burren events The Burren is the place to be this month, when almost 100 Irish chefs get on their bikes and embark on a 300km, three-day charity cycle(...)

NEWS Epicurean Voyage The revered Aqua Expeditions group, which offers luxury cruises in exotic locations, has launched its newest adventure. Hoste(...)

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